Eggs Benedict

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Description

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother’s Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.

Ingredients

  • 4 egg yolks
  • 3 ½ tablespoons lemon juice
  • 1 pinch ground white pepper
  • ⅛ teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • ¼ teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

Instructions

  1. Make the Hollandaise: Whisk egg yolks
  2. lemon juice
  3. 1 tablespoon of water
  4. Worcestershire sauce
  5. and white pepper in the top of a double boiler over simmering water. Add melted butter
  6. 1 or 2 tablespoons at a time
  7. while whisking yolks constantly. If Hollandaise begins to get too thick
  8. add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt
  9. then remove from heat. Place a lid on the pan to keep sauce warm.
  10. Make the eggs Benedict: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low
  11. pour in vinegar
  12. and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water
  13. holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard
  14. 2 1/2 to 3 minutes. Remove eggs from water with a slotted spoon
  15. dab on a kitchen towel to remove excess water
  16. and place onto a warm plate.
  17. Meanwhile
  18. set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Brown bacon in a medium skillet over medium-high heat.
  19. Toast English muffins on a baking sheet under the preheated broiler.
  20. Spread toasted muffins with softened butter and top each one with a slice of bacon
  21. followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Prep Time: 25 mins

Cook Time: 5 mins

Total Time: 30 mins

Servings: 4

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